BANANA PUDDING POKE CAKE


*ingredients:

°1 box of yellow cake mix
°Ingredients needed to make a cake (eggs, oil and water)
°2 (3.4 ounce) packages instant banana pudding
°4 cups of milk
°1 jar (8 ounces) frozen whipping cream, thawed
°20 pieces of vanilla wafer, crushed

*Directions:

Prepare cake mix accorde to pack directions for  9×13 cake.
Once the cake is out of the oven, let it cool for a minutes.
Then, using the handle of wooden spoon, the handle of a spatula, or another similar sized object, start punching holes in the cake.
You want the holes to be large so that the candy has enough room to fit through.
Make sure to prick it all the way to the bottom of the cake.
In a bowl, whisk together the instant pudding mixture and 4 cups of the milk.
Stir until all lumps are gone.
Pour the pudding over cake. Taking care to pour it as much as possible into the holes.
Spread it all over and using the back of a spoon, gently push the pudding into the holes.
Place the cake in the refrigerator to set and cool (about two hours).
Once the cake has completely cooled, spread it over the whipped topping.
If you haven't already, mash up the vanilla flakes.
I simply put mine in a ziploc bag and crush them with a rolling pin.
Leave a few large pieces. It's good to have a little crunch when you eat the cake.
Spread the crushed wafer biscuits over the cake. You can do this part before serving the cake if you like. This will ensure that the chips are crispy when served.

Enjoy !